Keto Enchiladas Recipe
These keto enchiladas are a low carb twist on the classic Mexican dish! Tortillas filled with grilled chicken, vegetables, cheese, keto enchilada sauce, and baked with even more cheese!
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Calories: 355kcal
Servings: 6
Equipment
- Baking Dish
- Spatula
Ingredients
FOR THE ENCHILADA SAUCE
- 1 1/2 cups tomato sauce passata
- 1/2 large onion
- 3 cloves garlic
- 2 tablespoon taco seasoning
FOR THE FILLING
- 2 tablespoon olive oil
- 1 large red onion chopped
- 1 large green bell pepper diced
- 4 small chicken breasts chopped
- 1/4 cup taco seasoning
- 6 large low carb tortillas homemade or store bought
- 1 1/2 cups shredded cheese divided
Instructions
- Preheat oven to 180C/350F and grease a large baking tray.
- Blend enchilada sauce ingredients until smooth, then set aside.
- Sauté diced onions and peppers in oil until golden, then add chicken and taco seasoning. Cook until chicken is done.
- Assemble enchiladas: Spread sauce on tortilla, add chicken filling and cheese, then fold and secure with toothpicks. Repeat for all tortillas.
- Cover enchiladas with remaining sauce and cheese, then bake for 10-12 minutes until cheese melts.
- Remove toothpicks and serve hot.
Nutrition
Calories: 355kcal | Carbohydrates: 11g | Protein: 40g | Fat: 17g | Saturated Fat: 1543g | Potassium: 880mg | Fiber: 8g | Vitamin A: 1605IU | Vitamin C: 36mg | Calcium: 172mg | Iron: 2mg